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Fruit Lambic • All Grain • 6 gal


Base of Lambic, will add cranberries after 6 months, targeting to be done for Thanksgiving

November 11, 2012 at 11:25am

0.0/5.0 0 ratings

Ingredients (All Grain6 gal)

  • 2.5 lbs Standard 6-Row; Rahr

    Standard 6-Row; Rahr

    Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 3.6 lbs White Wheat Malt

    White Wheat Malt

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • 1.2 lbs Belgian Munich

    Belgian Munich

    Used to increase malt aroma and body with slightly more color.

  • 4.8 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 1.2 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 0.6 oz Strisselspalt - 3.2 AA% pellets; boiled 120 min


    French variety related to Hallertauer.

  • 3 lb Cranberries (fresh) - Added to secondary (omitted from calculations)

    Cranberries (fresh)

    Powerfully sour berry. Cranberries grow on vines in boggy areas. Cranberries were first cultivated in Massachusetts around 1815 and are only one of three major native North American fruits. Some cranberry beds have been around for over 100 years.

  • Wyeast 3278 Belgian Lambic Blend™

    Wyeast 3278 Belgian Lambic Blend™

    Contains a selection of Saccharomyces cerevisiae which include Blegian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is repr


3763 - Roeselare Ale Blend Alamosa, CO pale malt Using Wit Beer mash schedule with adjunts to emulate effects of a turbid mash 1st Mash 2.5 Pounds 6 row 3.6 Pounds Bulgar Wheat 1.2 Pounds Oats Mash 122 for 15 Minutes 150 for 15 Minutes Boiled for 15 Minutes 2nd Mash Munich 2 Row Heated to 122 Added 1st mash to 2nd mash to raise mash temperature to 155. Hold for 45 Minutes. Raise temperature to 170. Sparged water to increase volume to 11 gallons. Added hops. Boiled for 4 hours till 7 gallons. Original Gravity 1.060

Style (BJCP)

Category: 17 - Sour Ale

Subcategory: F - Fruit Lambic

Range for this Style
Original Gravity: 1.056 1.040 - 1.060
Terminal Gravity: 1.005 1.000 - 1.010
Color: 5.6 SRM 3 - 7
Alcohol: 6.6% ABV 5% - 7%
Bitterness: 8.7 IBU 0 - 10



Brew Day Nov 10, 2012

2012-11-11 11:27am

Nov 10, 2012 Original Gravity 1.060 Very active fermentation. Had to install blowoff tube.

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